Cream 8 oz. of cream cheese and 1 cup of powdered sugar. Add 9 oz of frozen whipped topping. Mix well and pour over first layer.

Third Layer:

Prepare 1 box of lemon instant pudding as directed and pour over second layer. Chill 2 hours or overnight. Garnish with 2 Tbsp. of pretzel crumbs, if desired.

Butterfinger Dessert

2 cups milk

1 qt. vanilla ice cream

2 (3.5 oz.) pkgs. instant vanilla pudding

1/2 cup butter

1 1/2 cups crushed graham cracker crumbs

1/2 cup crushed saltine crackers

1 (8 oz.) container whipped topping

4 (2 oz.) Butterfinger candy bars, crushed

Combine milk, ice cream and dry pudding mix in a large bowl and beat until well mixed. Place in refrigerator. Melt butter in saucepan; pour over cracker crumbs in a large bowl. Stir well. Pour into a 9x13" baking dish, patting into an even layer on the bottom and reserving 1/3 of the mixture for topping. Pour ice cream mixture over crust. Freeze for 1 hour. Spread whipped topping over filling. Mix crushed Butterfingers with reserved crumb mixture. Sprinkle over top and return to freezer to set. Garnish with chocolate sauce if desired.